Ingredients

The following ingredients have 9 Servings
  • 1 ½ cups (190g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1 tsp (6g) baking soda
  • 1/2 tsp (2g) salt
  • 5 tbsp (70g) canola oil
  • 1 tbsp (15ml) vinegar
  • 1 tsp (5g) vanilla extract
  • 1 cup (240ml) hot water
  • 7 oz (200g) semisweet chocolate (, chopped)
  • 1/2 cup (120g) whipping cream

Instruction

  • Preheat oven to 350F (180C).
  • In an 8 inch (20cm) springform pan add flour, sugar, cocoa powder, baking soda and salt. Whisk to combine.
  • Add the oil, vinegar, vanilla and hot water and whisk again until completely combined.
  • Use a spatula to spread evenly and bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.
  • Let it cool slightly and remove the sides of the pan.
  • Prepare the chocolate ganache. Heat the cream in a small sauce pan, until almost boiling to the edges. Remove from heat and add chopped chocolate. Let sit 1 minute and then stir until smooth.
  • Spread the ganache on top of the cake leaving 1 inch (2.5cm) border at edge.
  • Use a spoon to create a flower shape.
  • Let the ganache set a bit at room temperature before serving.